Recipe from: richestoragsbydori Image credit: Doris |
New
England Clam Chowder
“Today was
the perfect day for soup.” Doris
Ingredients:
4 (6.5-ounce)
cans minced clams
2 (8-ounce)
bottle clam juice
Water, if
necessary
1/2 stick of
butter
4 slices
thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces
1 onion,
chopped fine
2 t. minced
garlic
2 tablespoon
unbleached all-purpose flour
4 large red potatoes,
scrubbed and cut into 1/2-inch pieces
1 large bay
leaf
1/2 teaspoon
fresh thyme or 1/4 teaspoon dried thyme
1 1/2 cups
heavy cream
1 tablespoon
minced fresh parsley leaves
Directions:
Drain clams,
save the juice.
Add the
bottled clam juice to the clam juice until it measures 2-1/2 cups (if short,
add
enough water to make up difference).
Cook bacon in
a medium, heavy-bottomed saucepan over medium-high heat until beginning to
crisp, about 5 minutes.
Add in onion
and cook until onion has softened and bacon is crisp, about 5 minutes.
Stir in the
minced garlic and cook 30 seconds.
Stir in flour
and mix for about 1 minute and add the butter.
Slowly whisk
in clam broth.
Stir in potatoes;
add bay leaf, and thyme.
Bring to a
simmer and cook until potatoes are tender, about 15 to 20 minutes.
Stir in clams,
heavy cream, and parsley.
Return to a
simmer briefly, and then remove from heat.
Discard bay
leaf, and season with salt and pepper to taste.
I topped mine
with cheese, parsley and oyster crackers.
Serve with
bread and butter.
Recipe adapted from One Perfect Bite.
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